Just a little spicy. A very popular dish from Northern India
and Pakistan. This version of the red lamb stew comes from the state of
Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors.
Rogan Josh can be made with beef, but this blend is a great example of how
a crafty seasoning can change the somewhat objectionable, "gamey" flavor
of lamb into something far more delicious. Some blends are interesting-this
blend is good. For the true Jaipur Palace experience, use the full 2 TB.
per pound, plus extra cayenne and cardamom. Either way you make it, don't
plan on having any leftovers. Brown 2 lb. lamb or beef cubes in 4 TB. heated
ghee or oil. Remove, brown 1 large, minced onion, add 2-4 TB. Rogan Josh,
1 tsp. salt, stir 1 minute. Add meat, slowly blend in 1 Cup water and ½
Cup yogurt. Cook 1-2 hrs. over low heat, then raise heat to reduce sauce
until thick. Hand-mixed from: paprika, garlic, ginger, cumin, coriander,
black pepper, cayenne pepper, Korintje cassia cinnamon, cardamom, cloves